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Topic: Pastrami


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In the News (Fri 19 Jul 19)

  
  Pastrami - Wikipedia, the free encyclopedia
Pastrami is a popular deli meat made from (chiefly red) meat.
In the United States, however, beef pastrami is by far the most common form, made from the brisket.
It was typically served hot in a rye bread sandwich, often with cole slaw and Russian dressing in the sandwich.
en.wikipedia.org /wiki/Pastrami   (351 words)

  
 Pastrami: Facts and details from Encyclopedia Topic   (Site not responding. Last check: 2007-10-22)
Pastrami is commonly eaten sliced as part of a sandwich sandwich quick summary:
(pastrami was created as a method for preserving meat from spoilage in an age before modern refrigeration refrigeration quick summary:
Refrigeration (from the latin frigus, frost) is generally the cooling of a body by the transfer of a portion of its heat away from it....
www.absoluteastronomy.com /encyclopedia/p/pa/pastrami.htm   (790 words)

  
 Howstuffworks "What exactly is pastrami?"
If you want to get poetic about it, pastrami is a way of going back in time.
Pastrami is a technology for preserving meat that our ancestors used before refrigerators.
It turns out that pastrami and cheese both happen to taste good, so they are still very popular even though the preservation technology they each represent is no longer needed.
home.howstuffworks.com /question298.htm   (353 words)

  
 Pastrami - The Virtual Weber Bullet   (Site not responding. Last check: 2007-10-22)
Pastrami is made by curing a beef brisket or bottom round for several days, then cooking it slowly to an internal temperature of 160-165°F. The pastrami you see in the grocery store is usually made from bottom round, which yields a large, round slice of meat.
The pastrami you find at the best delicatessens is made from brisket, which yields a long, narrow slice.
After a two hour rest, slice the hot pastrami and eat it immediately in your favorite sandwich, or let it cool at room temperature for a short time, then refrigerate it and slice it cold the next day.
www.virtualweberbullet.com /pastrami.html   (2036 words)

  
 The New Yorker: Fact   (Site not responding. Last check: 2007-10-22)
The hot pastrami sandwich served at Langer's Delicatessen in downtown Los Angeles is the finest hot pastrami sandwich in the world.
Langer's is a medium-sized place—it seats a hundred and thirty-five people—and it is decorated, although "decorated" is probably not the word that applies, in tufted brown vinyl.
Pastrami, I should point out for the uninitiated, is made from a cut of beef that is brined like corned beef, coated with pepper and an assortment of spices, and then smoked.
www.newyorker.com /fact/content?020819fa_fact4   (725 words)

  
 Favorite Things : Fine Living Essentials : Pastrami : Fine Living
Pastrami is a naturally fatty meat, and the fat is an important part of the flavor.
Pastrami tastes different than any other deli meat because it combines smoky, sweet, and peppery flavors all in one.
The traditional way to eat pastrami is on a sandwich, usually with rye bread or club bread.
www.fineliving.com /fine/favorite_things_essentials/article/0,1663,FINE_1426_2695368,00.html   (342 words)

  
 Katz's pastrami is love at first bite
These days pastrami may be a food of tradition, but it's also a taste of the forbidden: the meat, the fat, the salt.
Businessmen put down their mobile phones to commune with their pastrami, couples from the suburbs sat, picking at the french fries -- big fat chips of potato fried to a golden color -- and dipping them into ketchup, chomping on pickles, and that pastrami, those beefy kosher dogs.
The thing about a transcendental pastrami sandwich is that you have to eat it in a deli -- that's where they have the good meat, and the pickles, and the ambience.
www.sfgate.com /cgi-bin/article.cgi?f=/c/a/2006/01/18/FDG5FGMCEG1.DTL   (1599 words)

  
 2nd Ave. Deli Pastrami
Even after spending a day in an airplane, a day under my desk, and a day in the fridge, this pastrami was sublime, and STILL beats the living deli out of David's.
A little mustard, a couple slices of white and a pile of flavorful spiced meat was all it took to make me forget the lame deli we dined at those few months ago.
Deli mustard, which is mild and does not interfere with the rich pastrami flavor.
www.fudcourt.com /pastrami.html   (564 words)

  
 Hormel Foods - Glossary - Pastrami
Cuts that may be used to make pastrami include the brisket, the beef plate adjacent to the brisket, the bottom round, the eye of the round, and the top round.
Pastrami is often made into a hot sandwich with rye bread, using a plate or brisket cut, which will provide a more moist and juicier meat when heated.
Cold pastrami sandwichs can be made with leaner cuts such as the top round or eye of the round.
www.hormel.com /kitchen/glossary.asp?id=33660&catitemid=   (204 words)

  
 Pastrami report   (Site not responding. Last check: 2007-10-22)
Well I guess it is time for a pastrami report.
Pastrami originated in Romania and the word is actually a verb hence I pastramo; your pastramas; or he, she, it pastrama.
Obviously this was a method for preserving meat prior to the invention of the frig and must be defined as Romanian BBQ.
www.bbqsearch.com /search/3312.shtm   (446 words)

  
 verkerks - deli meats: salamis, chorizo, pastrami, ham - Christchurch New Zealand ,NZ   (Site not responding. Last check: 2007-10-22)
Pastrami is one of those gourmet meats that need top ingredients to make a top article.
Pastrami was a way of preserving meat before our ancestors had refrigerators in every kitchen.
Pastrami is sliced and vacuum packed for you to enjoy just the way you like it.
www.verkerks.co.nz /nl-butchersblockaut02.htm   (497 words)

  
 Cooking : Culinary Q&A : Corned beef and pastrami : Food Network
Pastrami is traditionally made from the forequarter of the animal from a cut known as the deckle or plate, but may be made from brisket as well.
Corned beef and pastrami were both first created as a way of preserving meat by using salt.
Contemporary chefs have acknowledged that there is no specific procedure in making pastrami and have decided that if something looks sort of like pastrami and tastes sort of like pastrami, they can call it pastrami.
www.foodnetwork.com /food/ck_culinary_qa/article/0,1971,FOOD_9796_1696221,00.html   (323 words)

  
 eG Forums -> Pastrami Origins
What I read said, that pastrami was originally made from beef tongue with the outer casing removed, and heavily peppered because the beef tongue was a rather bland tasting part of the beef.
I've always heard that the origins of pastrami were the Turkish pastirma, two of whose letters somehow got reversed when it passed through Romania.
I have tried "Pastrami" made from Goose as well as Duck but personally prefer the Beef version made from the Deckle but have gotten accustomed to the Brisket Pastrami but don't care for the Top Round versions sold at many places.
forums.egullet.org /index.php?showtopic=65390   (858 words)

  
 Roadfood.com Forums - Pastrami King- Merrick NY
Pastrami King was good on Queen's Blvd- I haven't een to the one in Merrick I really couldn't find a suitable place to park and it was raining and I had the kids in the car.
The resulting pastrami there was almost as good but not quite; some of the intensity and garlic didn't survive the trip.
Shortly after it opened, I twice tried the pastrami at Pastrami Queen and found it to be quite unlike the product in Queens, much less Brooklyn: essentially a very good version of New York deli pastrami, similar to that served at the time at the Second Avenue Deli.
www.roadfood.com /forums/topic.asp?TOPIC_ID=5597   (2014 words)

  
 Pastrami Chicken Bake - All Recipes - Main Dish
"Chicken breast with pastrami and bacon topped with a creamy soup/sour cream mixture an baked on a bed of rice.
Place a small piece of pastrami where chicken pieces will be placed on rice.
Cut each chicken breast in half lengthwise, wrap each piece in a bacon slice and place atop pastrami and rice.
maindish.allrecipes.com /az/PstrmiChicknBk.asp   (210 words)

  
 Trivia   (Site not responding. Last check: 2007-10-22)
The Turkish horsemen of Central Asia used to preserve meat by placing slabs of it in pockets on the sides of their saddles, where it would be pressed by their legs as they rode.
This pressed meat was the forerunner of today’s pastyrma, a term which literally means ‘being pressed’ in Turkish, and is the origin of the Italian pastrami.
Soup serves as a reminder of the importance of water to life; meat and vegetables symbolize the earth; pilaf and borek (meat and vegetables rolled in fillo dough) represent fire.
www.carnegiedeli.com /trivia2[1].htm   (1758 words)

  
 Robwonton: The Hat...World Famous Pastrami   (Site not responding. Last check: 2007-10-22)
A pile of hot pastrami served on a hogie bun with some mustard and pickles and a side of Au Jus.
The pastrami was juicey and you could taste the sweetness from the bits of fat.
Eating a big juicy pastrami dip (get it double dipped) while shivering on a cold winter night is tradition for us.
robwontonsd.blogspot.com /2006/01/hatworld-famous-pastrami.html   (593 words)

  
 CKE Restaurants
Pastrami burgers have long been "insider" favorites at restaurants like The Hat in Los Angeles and Crown Burgers in Salt Lake City -- well-known "burger joints" that feature specialty hamburgers.
adaptation of the Pastrami Burger features an all-beef patty topped with thinly sliced pastrami, red onion, dill pickles, lettuce, tomato and mustard, sandwiched between two toasted, seeded buns.
As of the end of the second quarter on Aug. 9, 2004, CKE Restaurants, Inc., through its subsidiaries, had a total of 3,206 franchised or company-owned restaurants in 44 states and in 13 countries, including 1,016 Carl's Jr.
phx.corporate-ir.net /phoenix.zhtml?c=117249&p=irol-newsArticle&ID=645065&highlight   (324 words)

  
 eG Forums -> The Great Pastrami/Smoked Meat Experiment
I have been re-reading and researching the posts on this issue, and I am not convinced that one pastrami/corned beef/Montreal smoked meat is better or worse than any other -- more specifically I am not convinced we have a set of criteria by which to make intelligent statements on the subject.
The smoking that pastrami undergoes is of course another form of curing, so brining to the core becomes less of an issue -- the meat will get cured no matter what.
The progression with pastrami, as served in a traditional deli, is:
forums.egullet.org /index.php?showtopic=24820   (2944 words)

  
 Pastrami Queen - NYC Restaurant & Menu Guide. Menus, Ratings, Reviews. New York City, NY
If you like pastrami too, you can order a deli plate with the two meats and share with a friend.
It is not 100% treif but if you are orthodox and keep kosher and shabbat...this is not the place for you.
I'm from london and really love eating pastrami sandwiches which is common in nyc, however this restaurant had to be the best.
www.menupages.com /restaurantDetails.asp?areaId=1&restaurantId=5613   (387 words)

  
 Technorati Tag: pastrami   (Site not responding. Last check: 2007-10-22)
Pastrami Find Deals on pastrami and other Food and Wine at DealTime.
For dinner I went to a deli in the Neast, where I had a pastrami sandwich and matzoh ball soup.
Pastrami at Shopping.com Find, compare and buy Pastrami and other food and wine products.
www.technorati.com /tag/pastrami   (430 words)

  
 BarbecueNews Forums - Pastrami Smoking?
I havnt had alot of lot with pastrami as far as the rub goes but the meat part...i get it tender finger lickin good....
Pastrami is a bit funny...as is corned beef...
Pastrami fat side up in a foil lined pan.
www.barbecuenews.com /forum/topic.asp?TOPIC_ID=1924   (611 words)

  
 Pastrami & Things - NYC Restaurant & Menu Guide. Menus, Ratings, Reviews. New York City, NY
My co-worker and I were dying for a good pastrami sandwich, but didn't have the time to take the train all the way to Katz.
My co-woker and I chose to split one of the overstuffed pastrami sandwiches along with a Matzo soup and split pea soup.
Great food, great pastrami, soups are all good, try the turkey pastrami, great kasha, blintz; always do the soup and a half sandwich.
www.menupages.com /restaurantdetails.asp?neighborhoodid=0&restaurantid=2964   (275 words)

  
 DailyJews - Tasty Pastrami
One way to do that is by pickling it and pastrami is one of the best meats which is pickled.
Well, the good news for pastrami loving Brits is that kosher food maker Gilbert's has come up with the best pastrami this side of the atlantic.
Put it in the microwave for a minute or two and in between two slices of rye bread, one bite and you'll imagine you are transported to a New York deli.
www.dailyjews.com /articles/91_tasty_pastrami.htm   (447 words)

  
 First-Cut Brisket Pastrami - all natural meats from Niman Ranch Online Market   (Site not responding. Last check: 2007-10-22)
The first-cut brisket pastrami is from the beef breast.
First we cure it for 3 to 5 days, spice it with a peppery glaze and smoke it for that true pastrami taste.
This pastrami is good served either hot or cold.
www.nimanranch.com /p/855-9/c/Beef-Deli   (72 words)

  
 BarbecueNews Forums - Pastrami?
Put about 1/2 inch of water in the bottom of a large pot, put the pastrami ON A RACK so it is not sitting in the water, put the lid on, and steam it till fork tender (usually about 4 hours).
If you are so inclined to still make your own Pastrami there are several great recipes floating around out there on the net.
If you are interested in turning corned beef into pastrami, well this is the rub for you.
www.barbecuenews.com /Forum/topic.asp?TOPIC_ID=919   (282 words)

  
 City Pages - Pastrami Porn
Pastrami is a Balkan-born preparation of beef, usually deckle or brisket, which has been, over the course of several weeks, salted, spiced, cured, spiced again with cracked fl pepper, smoked, steamed, cooled, gently reheated with steam, and served thinly sliced.
Mom zigged and zagged the minivan, cutting off taxicabs, shooting laterally through dozens of lanes in the blink of an eye, swooping around knots of traffic, stretching the letter of the law at every corner--because she had to.
I also learned to be satisfied with the earthly incarnation of pastrami sandwiches, and not to lust after their mythical prefiguration.
www.citypages.com /databank/18/881/article2014.asp   (1196 words)

  
 Mackenzie Limited Pastrami Style Smoked Salmon, Two - 4 oz. Packs, 1/2 lb. total - Pastrami Style Smoked Salmon, Two - ...
Pastrami Style Smoked Salmon, Whole Side, 2 1/4 - 2 3/4 lbs.
Rich Ducktrap salmon, cold smoked and kicked up with the traditional pastrami blend of herbs and spices.
The result is an unparalleled flavor that is equally suitable for breakfast, hors d’oeuvres, or a hearty sandwich that will make you think you’re in a New York deli.
www.mackenzieltd.com /mackenzie/Item_Pastrami-Style-Smoked-Salmon-Two-4-oz-Packs-12-lb-total_PS1323_ps_ixm.html   (173 words)

  
 The Pinnacle of Pastrami - Los Angeles CityBeat
You can get a pastrami sandwich or a corned beef on rye just about anywhere, but most are pale shadows of the real thing.
This being Los Angeles, it didn’t matter that she grew up speaking Japanese at home — you don’t have to be Jewish to appreciate a Jewish deli any more than you have to be Buddhist to like tempura.
While that might sound ordinary, the pastrami here is different from any other you’ll find in L.A. Langer’s cooks pastrami so that it loses up to a third of its weight but becomes much more tender and intensely flavored, and serves it on crusty rye that’s been made by the same bakery for 40 years.
www.lacitybeat.com /article.php?id=458&IssueNum=26   (813 words)

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